MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Deep-Dish Rhubarb Pie
Categories: Pies, Pastry, Desserts
Yield: 6 Servings

3/4 c Sugar
1/3 c Flour; sifted
1 ts Ground cinnamon
1/2 ts Ground cloves
1 2/3 lb Fresh rhubarb
2 tb Butter

MMMMM----------------------FLAKY PASTRY II---------------------------
1 1/2 c Flour; sifted
1 ts Salt
1/2 c Shortening
4 tb Ice water; approx
Milk or cream
Sugar

Sift flour & salt into a med. bowl; cut in shortening
with a fork or pastry blender until mixture is crumbly.
Sprinkle cold water over mixture, 1 tb at a time; mix
lightly with a fork just until pastry holds together
and leaves sides of bowl clean. Make a ball; flatten
it. Wrap dough in plastic and store in refrigerator
until ready for use.

Mix sugar, flour, cinnamon, and cloves in a bowl.

Wash rhubarb; trim ends; cut into 1" pieces (You
should have 10 cups). Place in a large bowl.

Sprinkle with sugar mixture; toss lightly to mix.
Let stand 15 minutes. Toss again.

Spoon rhubarb filling into an 8" x 8" x 2" baking
dish; dot with butter.

Prepare pastry. Roll out to a 10" square on a lightly
floured surface. Cut in 1/2" with a pastry wheel or
knife. Weave strips into a lattice. Cover filling.
Turn ends under just enough so that strips touch sides
of baking dish. Brush lattice top with milk or cream;
sprinkle with sugar.

Bake in hot oven (425ºF/220ºC) for 40 minutes, until
pastry is golden and juices bubble up. Cool. Serve
warm with vanilla ice cream, if you wish.

Family Circle All-Time Baking Favorites; 1974

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Pot Pie w/Pastry Top
Categories: Beef, Pastry, Vegetables
Yield: 5 Servings

3/4 c A-P flour; divided
1 ts Salt
1/4 ts Pepper
3 lb Beef stew meat; 3/4" cubes
3 tb Oil
6 c Hot water
1 md Onion; chopped
16 oz Frozen peas & carrots
2 Cubes beef bouillon
+=OR=+
1 tb Beef base
3/4 c Cold water
1 (9") pie crust

Combine the 1/2 cup of the flour, salt, and pepper.
Coat the meat with the flour mixture.

In a Dutch oven or heavy skillet, heat oil. Brown the
flour-coated meat mixture in hot oil. Add the hot water
and onion, and bring to a boil. Reduce heat and simmer
covered 2 to 2-1/2 hours until tender.

Cook the peas & carrots according to package directions,
drain. Add to stew mixture along with the bouillon
cubes/base. Stir to dissolve the bouillon.

In a separate bowl, combine the cold water with the
remaining 1/4 cup of flour. Bring the stew to a boil and
add the flour mixture. Boil for 1 minute, stirring often.

TO MAKE THE PIE TOPS: Set oven @ 400 degrees F. Cut the
pie tops from prepared crust with a large cookie cutter
and prick with a fork. Place on an ungreased cookie sheet
and bake for 10 minutes, or until they look flaky and
slightly brown.

Place the stew mixture in 5 individual 2-cup casseroles.
Just before serving, place an individual pie top on each
casserole.

Makes 5 servings.

Recipe: Loretta's Tea Room in Minneapolis, MN

Uncle Dirty Dave's Archives

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